Recipe of Mashed Potato-Stuffed Meat Loaf Casserole

Potato Filling Ingredients :

1. 1 kg of russet baking potatoes
2. Salt adequately
3. ½ cup of sour cream
4. 1 tbsp of unsalted butter
5. ⅛ teaspoon freshly ground black pepper
6. 1 large egg
7. ¼ cup of chopped fresh parsley

Meat Loaf Ingredients:

1. 1 tbsp of olive oil
2. 2 onions, chopped
3. 1 large garlic clove, minced
4. 1 tsp of dried oregano, crumbled
5. ½ tsp of dried basil, crumbled
6. ½ kg of meat loaf mixture
7. 2 large eggs
8. ½ cup of plain dry bread crumbs
9. ½ cup of canned crushed tomatoes or tomato sauce
10. ¼ cup of chopped fresh parsley
11. 1 tbsp of cider vinegar or fresh lemon juice
12. 1 tsp of salt
13. ½ tsp of salt
14. ½ tsp of black pepper

How to Make Potatoes Filling Easily?

• Preheat your oven at 180*C
• Lightly oil an medium square pan
• Peel the potatoes then cut into 2-cm chunks and drop them into a pot of water
• Add a big pinch of salt and bring to a boil on a moderately high heat. Partially cover and boil until tender for about 15 to 20 minutes
• Drain the potatoes and return them to the pot. Shake the pan for about 30 seconds over moderate heat to dry. Take away from the heat then add the sour cream, butter, salt and pepper and beat with a hand-held mixer until mashed
• Add the egg and beat until fluffy, beat in the parsley

How to Make Meat Loaf ?

• Spoon the olive oil into a medium skillet over moderate heat. Add the onions and fry for about 3 until 5 minutes to soften, if dry add 1 to 2 tablespoons of water and cook a minute more.
• Add the garlic, oregano, and dried basil, cook about 1 until 2 minutes more. Turn into a large bowl and let it cool
• Crumble in the meat. Add the eggs, bread crumbs, crushed tomatoes, fresh parsley, vinegar, salt, celery seeds and pepper. Mix thoroughly with a big spoon. Turn into the oiled pan and press over the bottom and up the sides of the pan to make a shell ½ to ¾ -inch thick.
• Fill the center with the mashed potato filling
• Bake until the potato puffs up and turns golden brown. Let stand for about 15 minutes before serving